1 28 ounce can of organic fire-roasted diced tomatoes
1 can of white beans drained
1 clove of garlic
2 tbsp chopped shallot
1 tsp dried basil
2 cups of water
2 tbsp of low sodium veggie soup base
Put all ingredients (except for basil) into the blender and blend until smooth. Pour into a soup pot and add basil and season with sea salt/pepper. Cook on medium heat until it comes to a low simmer. Add more water if it needs to be thinned a bit, adjust seasoning if needed.
Optional: Sprinkle chopped onions, peppers and herbs on top when serving.
Recipe by Raw Chef Debra Garner
To learn more about the plant-based diet please visit her Facebook page